Crab Quesadillas Perfect For Party

Crab and Fresh Tomato Quesadillas are a recent creation of mine that make perfect party nibbles. They take only minutes to assemble and saute and are delicious served piping hot.

Crab and Fresh Tomato Quesadillas

2 ounces reduced-fat cream cheese

4 ounces shredded Monterey Jack cheese (1 cup)

3 tablespoons chopped cilantro

2 teaspoons grated orange zest (colored portion of peel)

1 teaspoon grated lemon zest (colored portion of peel)

2 tablespoons orange juice

8 (7-inch) flour tortillas

1/2 cup diced fresh plum tomatoes (2 to 3 large)

1/2 cup chopped green onions, including 2 inches of green stems

8 ounces top-quality crab meat, picked over to remove cartilage and patted dry (see note)

Salt, freshly ground pepper

Oil

Combine cream cheese, jack cheese, cilantro, orange and lemon zests and orange juice in medium bowl and stir well to combine. Set aside. (Cheese mixture can be made 1 day ahead. Cover and refrigerate; bring to room temperature 30 minutes before using.)

Arrange tortillas on work surface and spread half of each tortilla with 1-1/2 tablespoons cheese mixture. Sprinkle 1 tablespoon each tomatoes and onions and 2 tablespoons crab meat over cheese mixture. Season to taste with salt and pepper. Fold tortillas in half, pressing gently to seal.

Heat 1 to 1-1/2 tablespoons oil in large, heavy skillet over medium heat. When hot, add enough quesadillas to fit comfortably in single layer in skillet and cook, turning several times, until golden on both sides, 2 to 4 minutes total. Remove and repeat process, adding more oil as needed, until all quesadillas are cooked.

Cut each quesadilla in half to form 2 triangles. Arrange warm quesadillas on serving plate or in basket and serve immediately.

Yield: 16 quesadillas.

Note: If you cannot find good crab meat, you can substitute 1/2 pound coarsely chopped cooked shrimp.